Blondies are the white chocolate sisters of brownies and they are just as fudgey and divine. These Hot Cross Blondies are of course inspired by the Easter favourite hot cross buns. I've added mixed spice, dried fruit and some extra white chocolate chips for good measure! As much as I love all the chocolate and Mini Eggs at Easter, I do like a more simple recipe too and one that leans towards the more traditional Easter flavours. Of course blondies aren't a traditional Easter bake, but these Hot Cross Blondies are a tasty twist on classic Easter flavours. If you like hot cross buns, you will definitely love these blondies!

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Ingredient Tips & Equipment Information

You can use either butter or a baking spread for the blondies. I personally prefer butter.
Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids as they can stop the blondies from setting.
If you don't have light brown soft sugar, you can use regular caster sugar or golden caster sugar.
You can swap the mixed dried fruit for raisins or sultanas if you're not a mixed peel fan.
Mixed spice is a British spice blend usually containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a Pumpkin Spice mix instead. Or try 1 tsp cinnamon, ½ tsp ground ginger and ½ tsp ground nutmeg.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Hot Cross Blondies

Start by melting the butter and light brown soft sugar together in a pan on a low heat. Take the pan off the heat and add the white chocolate, leave it for a few minutes, then stir it until the chocolate melts. Don't worry if it looks a bit lumpy or separates.

Transfer the mixture into a mixing bowl and whisk in the eggs and if using, the vanilla extract. Next, whisk in the plain flour, cinnamon and mixed spice. Finally mix in the mixed dried fruit and white chocolate chips - you can lightly toss them in a little flour first if you like to stop them from sinking.

Pour the mixture it into a lined tin. Bake for 30-35 minutes. Leave to cool, then chill in the fridge for a couple of hours. Cut them into squares and make a simple icing using icing sugar and water, and pipe crosses onto the blondie slices.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is a blondie?

Blondies are essentially the white chocolate version of brownies. They are fudgey traybake treats with white chocolate melted into the mixture for extra gooeyness.

How do you know when the blondies are baked?

I bake them in my oven on 160C Fan for 30-35 minutes until they are golden brown all over like in the photos. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin. I also recommend chilling them in the fridge for a couple of hours before slicing them.

What white chocolate should you use?

I have made this recipe using both supermarket own brand white chocolate and Callebaut callets. If you use a better quality chocolate, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don’t recommend using Milky Bar, as they can stop the blondies from setting.

How long do the blondies last for and how should they be stored?

They will last for 3 days and they are best stored in an airtight container in a cool place.

Can the blondies be frozen?

Yes, wrap them well in cling film or store in an airtight container, and freeze for up to 3 months.

Can these blondies be made gluten or dairy free?

Making these blondies gluten free is easy! All you need to do is replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. I haven't tested this recipe with dairy free ingredients so I can't say for certain that it will work. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.

What size tin do you need for this recipe?

This recipe is for a 9" square traybake tin, you can also make this recipe in a 12" x 9" traybake style tin, they will take less time to bake and the blondies will be thinner, but still yummy.

Do you need an electric mixer to make the blondies?

No, in fact I recommend making the blondies by hand with a whisk and spatula. It's so easy to do and you can mix it all together in one bowl.

More tips for making the Hot Cross Blondies:

You can use any mix of dried fruit that you prefer. I used a mixture of sultanas, currants and mixed peel.
If you don't have a piping bag, you can drizzle the icing all over the blondies using a spoon, you won't get the cross effect, but it will still look pretty!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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